The efficiency of growing turkey for meat

¹ Mari State University, Lenin Square 1, Yoshkar-Ola city, 424000, Russia
² Udmurt State Agricultural University, Studencheskaya street 11, Izhevsk city, 426069, Russia
³ Federal Center for Toxicological, Radiation and Biological Safety, Nauchnyi Gorodok-2, Kazan, 420075, Russia
⁴ All-Russian Scientific Research and Technological Institute of Biological Industry, Biocombinat Street 17, Biocombinat City, 141142, Russia

^* Corresponding author: Smolentsev82@mail.ru

Abstract

Today, the most dynamically developing branch of livestock farming is poultry, which makes a major contribution to the country’s food supply. Poultry production is characterized by a short reproduction cycle and a quick return on investment. In the poultry industry, approximately 95% comes from chicken meat, 3% from turkey meat and 2% from other poultry. Turkey meat has high nutritional, taste and culinary qualities. Unfortunately, meat products sold through retail chains are not always of high quality. The purpose of the study was to analyze the quality of meat of turkey grown in home and industrial conditions. To conduct this study we selected samples of broiler turkey meat of BUT-9 type grown in farm and industrial conditions. The research material was white and red meat, which was previously cooled at a temperature of +2+4 degrees for 12 hours. Organoleptic, physicochemical and bacteriological studies were carried out. The chemical composition and the energy characteristics of meat were determined. The obtained data were ensured to comply with the requirements for meat quality. White and red meat that had been selected from home-grown broiler turkeys was less sustainable than meat obtained from industrial turkeys. White and red meat from the home system was less stable during storage at t+2+4°C in terms of such indicators as pH, acidity/oxidability ratio, VFA, amino ammonia nitrogen, protein content, microbiological indicators (total microbial count). Studying the storage conditions of turkey meat at t-12-14°C ensured the preservation of home-grown meat for 72 hours, and industrially grown meat - for 96 hours. Based on the results of the study, the following was established. Productivity rates was higher in the domestic system. The slaughter yield of the domestic type was higher by 8.8% for females and by 0.1% for males in comparison with industrial type.